Jump to content
John Setzler

Experimental Dough Idea

Recommended Posts

1 hour ago, BBQ Bob said:

Thanks John, I put one ball in the freezer to see how it does, one will be pizza tomorrow and the last will be focaccia with grilled onions and bacon for the late game snack, looking forward to sunday.

 

Nice :)  I won't get to cook pizza until Monday so mine will get an extra day...

Share this post


Link to post
Share on other sites

The taste is very good, nice  "crunch" with a taste of fresh artisan crust.  Mine stayed on the thin side which is ok with me.  Not sure if it was worth all the effort or not.  Will definitely try again just to be sure of my results.

 


DSCN1560.thumb.JPG.0d05f687ca0350403bec15ee4b885d1a.JPG

DSCN1556.JPG

Share this post


Link to post
Share on other sites

Update-  the pizza was good, not great, but very good.    However the focaccia was outstanding !!!

Put grilled onions and bacon pieces on top with a drizzle of avocado oil before baking and it was gone by the time I got back from the kitchen.  Glad I took a piece before it went to the TV room.   Went before i even got a chance to photo.  A little "cruncher" than my normal focaccia, with a much nicer flavor.

 

It also did not rise very much, but the flavor more than made up for the lack of a thicker crust.

Share this post


Link to post
Share on other sites

Good luck.  Are you going to do the trick with spacers between the deflector disks and the pizza stone?  I've been doing that and finding that the pizza stone doesn't get hot enough to crisp the bottom in time it takes for the top to cook, so yesterday I tried it without deflector and spacers and the crust was perfect (using your thin crust recipe).  I suppose I could wait another half hour for the pizza stone to catch up but sometimes pizza can't wait.  I hope your new dough recipe works well.

 

Share this post


Link to post
Share on other sites
12 minutes ago, AZMDTed said:

Good luck.  Are you going to do the trick with spacers between the deflector disks and the pizza stone?  I've been doing that and finding that the pizza stone doesn't get hot enough to crisp the bottom in time it takes for the top to cook, so yesterday I tried it without deflector and spacers and the crust was perfect (using your thin crust recipe).  I suppose I could wait another half hour for the pizza stone to catch up but sometimes pizza can't wait.  I hope your new dough recipe works well.

 

 

Yes.  I always do the 1 1/4" spacer between the deflectors and the stone.  I don't have any trouble getting mine hot enough.. it just takes a little time.  I always fire up at least an hour before I'm ready to cook... sometimes even longer.  Once my grill gets stable at 500-550, I give it 20-30 minutes at least for the stone to come up to temp.  I use an infrared thermometer to make sure the stone is at a good temp also.  The stone temp is as important as the dome temp when cooking pizza.

Share this post


Link to post
Share on other sites

+1 for the spacers and time to get hot, for me that is the only way I can duplicate the pizza oven concept.  I use the spacers, a stone on them, and put a stone on the top rack of my Akorn to help reflect heat back down towards the top of the pie.  

Share this post


Link to post
Share on other sites
20 minutes ago, BBQ Bob said:

+1 for the spacers and time to get hot, for me that is the only way I can duplicate the pizza oven concept.  I use the spacers, a stone on them, and put a stone on the top rack of my Akorn to help reflect heat back down towards the top of the pie.  

 

I am not too far away from making this pizza.  The dough is about up to room temp and the grill is almost hot.

 

ricottaforpizza.thumb.jpg.0433cb20868708610b7f3e503837e18b.jpg

 

I am trying something different this time also.  I mixed up a little of the ricotta mix that i use on a white pie.  I am going to try to smear a thin layer of this on the dough before the tomato sauce goes on...

 

Share this post


Link to post
Share on other sites

I have a lot to say about this dough and technique... but here are some photos of today's pizza using this dough...

 

dough1598.thumb.jpg.c324f40ac633a5ffeec68950995e1979.jpg

 

dough1599.thumb.jpg.77ae917b3d8de611dabd9d5e9d7681df.jpg

 

dough1600.thumb.jpg.6d5f995edfa113b652fab2700daf3412.jpg

 

dough1602.thumb.jpg.e894876884afde21699430507844dd91.jpg

 

dough1603.thumb.jpg.32c8431ef76efcc97fc7db252b820ce1.jpg

 

dough1604.thumb.jpg.a4dcad77e06c5dfe0b64c969a49af248.jpg

 

dough1605.thumb.jpg.7fd922318180f272ce9bbe6ceef03091.jpg

 

dough1606.thumb.jpg.5d0877c475c3201b4623ca5298864196.jpg

 

dough1607.thumb.jpg.b418b6f1a367f3a8dfc6154c3c04a282.jpg

 

dough1609.thumb.jpg.a69da8e5083594c739f3b0775b031b07.jpg

 

dough1613.thumb.jpg.e333702037fcd93b43e22bff3290abf2.jpg

 

dough01615.thumb.jpg.e5efac40aa970be4fbe0bb7789c60b04.jpg

 

I answered a few questions I had during this process.

 

1.  The texture of this pizza crust was quite crisp on the outside and, in my opinion, overly chewy on the inside.  

 

2.  The flavor was excellent but I think it could use a little extra salt.

 

This pizza cooked about 11 minutes or so and I used the Baking Steel instead of the pIzza stone.  I really DO like the crust texture you get on the bottom from the baking steel better than the stone.  

 

 

Share this post


Link to post
Share on other sites

I hated bread at a young age, then I got hired at an Italian bakery and discovered what real bread was like... in 1973.

 

Been making it the way we did at the bakery, and I wasn't happy with the fine crumb I was getting. I recently tried an overnight-ferment Ciabatta bread recipe. It has better tooth, and that coarser texture so evident in this crust. I'll be fermenting my pizza dough, it appears. 

 

And your pie is perfect! 

Frank

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×